Bought the stuffer at least 5 years ago...finally opened it up and threw away the box LOL.
New experience for me, wish me luck!

Good luck lol, I had one like that and made do for awhile then got a 5lb vertical stuffer last year. That high mountain seasoning is my favorite.

Well, after I finished, my wife informed me that we have a kitchenaid attachment for this LOL.
The manual.stuffer worked but is officially for sale.

These are in the fridge curing until tomorrow night.

Did the meat try to push back past the plunger? I found it to be a tad difficult the use that stuffer alone, it worked better with 2 people.

Yes, was not fun but I got it done. The stuffer was bought at princess auto which is Canada's version of Harbor freight...I'll let you draw your own conclusions regarding quality lol

The attachment for the mixer didn't work worth a crap for me. The best way I have found is the round tube on a jerky cannon.

I've made sausage with a press like shown, also with the tube attached to my grinder.
Best investment was buying one of the 5 lb vertical sausage stuffer.
Sausage Stuffer
They were on sale when I got mine and came with stainless tubes.
The only thing that I would have done different would be to get a 15lb one (have to fill it up less)
But I am too cheap to buy the bigger one......

I did my first 20lb batch ever using one of those jerky cannons. The next year I used a stuffer like the one you used. I went back to the jerky cannon. Now I have one of the virtical 10lb stuffers. It's great. I made up 45lbs last thursday. Still works better with a helper, but I'm getting the snack stick thing figured out. This last batch put me at 65lbs of sticks I made this year. Also made brats and will be doing many more of those in the future.

If you use the horn stuffer, works best to put some waxed paper over the plunger. Helps make a seal so the meat does not push past it and clean up is faster. I sold mine and got a vertical stuffer. more pressure and better control. and it holds more so less filling when doing 25 lbs of meat.

I cut the lid from a butter tub to the size of the opening on the stuffer. Makes it work much better.

to help with the meat squeezing around the plunger we add a little water to the meat, makes it a little less thick and sticky and goes way smoother.

I used a stuffer just like that once! Then I got a stuffer that hooks up to the sink faucet and uses water to push it out. That was way easier to use by yourself.

I add water then after it's mixed well I add about a 1/4 cup of dehydrated whole milk powder per pound of meat. An old butcher taught me this. It helps with the stuffing and it keeps the meat from drying out after it's cooked. You cant even tell it's in the mix, I've tried it both ways.

Buy the vertical, BUT make SURE the gears are metal. I broke several of the Gander Mountain brand back in the day when they were black nylon ones. I bought direct from LEM with metal gears and have been using the same one for 10 years.

For tiny diameter snack sticks increase the water content. That will allow it to fill more easily, and it will evaporate during the smoking process too.